DomestiKatedLife

A Boston-Based Lifestyle Blog

Category Archives: Recipes

Green Apple Toffee Pie-lets.

Feel that crisp, cool air? Feels like fall is here! I know everyone gets all pouty that summer is coming to an end, but not me. Bring on the boots and jeans and cozy sweaters, and most of all: bring on the apple picking and the baking! I got the baking bug this weekend and was inspired to test out a recipe inspired by IZZE’s sparkling apple flavor — a flavor full of that perfect green-apple tartness. The result? A mini apple-toffee “pie-let” — the name my husband dubbed this sweet treats when he saw them cooling on the counter. Full recipe below: apple toffee hand pie 5apple toffee hand pie 3apple toffee hand pie 2apple toffee hand pie 4apple toffee hand pie 4bapple toffee hand pie 6apple toffee hand pie 1Ingredients: 

  • Pie dough (use this recipe to make your own, or if you’re in a pinch, store-made works too!)
  • 3-4 Green Apples (Granny Smith works great!)
  • 1 tbsp butter
  • 1 tsp of brown sugar
  • 1 tsp of granulated sugar
  • 1/2 tsp of cinnamon
  • 1/2 tsp of nutmeg
  • Pinch of sea salt
  • Chopped toffee bites (you can get pre-chopped Heath Bar in the baking aisle)
  • Egg white wash

Instructions:

  • Pre-heat oven to 400 degrees.
  • Peel and thinly slice apples, add to a small saucepan with butter, sugars, spices and a pinch of sea salt.
  • Let the apple mixture combine over medium heat until apples just begin to soften. Set aside and cool.
  • Roll out pie dough on a floured surface (my marble pastry board is awesome for this — find a cheap one here!) and use a glass or bowl to cut out 5″ circles.
  • Place about 2 tbsp of apple mixture in center of pie circles, leaving 1″ diameter around the edge, repeat with half of the remaining pie pieces.
  • Top all of the pie bottoms with sprinkled toffee bits, and then add second piece of pie rounds to the top (consider cutting out a cute shape at the top for decoration).
  • Seal the edges of the top and bottom crusts by rolling the edges in and crimping with your fingers or a fork.
  • Sprinkle with more toffee bits and using a pastry brush, brush on egg white wash.
  • Bake at 400 degrees for 20 minutes, serve while warm with IZZE Sparkling Apple.

Jalapeño Cheddar Spinach Dip. 

I’ve got a recipe for you today that’s a little bit cheesy, a little bit spicy, and is served in a crispy, carb-y, delicious bread bowl made from La Brea Bakery’s jalapeño cheddar bread. So you know, you’re welcome. The bread itself was the inspiration for the recipe, jalapeño and cheddar are a winning combination in my book! I used those flavors to update a classic baked spinach dip for a savory appetizer with a little bit of a kick. And if you’re not ready for a piping-hot dip just yet, you can refrigerate it and serve it cold too, I tested it both ways and they’re equally delicious. Recipe below!







Ingredients:

  • La Brea Bakery’s Jalapeño Cheddar Bread
  • 8 oz Cream cheese
  • 1 C Sour cream
  • 3 Tbsp Mayonaise
  • 2 Tbsp Worcestershire sauce
  • 1.5 C Shredded sharp cheddar cheese
  • 2 C Spinach (packed)
  • 1/2 C Scallions, plus extra for garnishing
  • Jalapeño
  • Carrot and celery sticks for serving

Recipe:

  • Pre-heat oven to 400 degrees.
  • Combine Cream cheese, sour cream, mayonnaise, Worcestershire sauce and cheddar cheese in a food processor and blend until fully combined. Remove and set aside in a bowl.
  • In the food processor, combine spinach, scallions and jalapeño (use between one half and one whole jalapeño, depending on your desired spice level). blend until fully combined and add to cream cheese mixture.
  • Fold together cream cheese and spinach mixtures to combine.
  • Using a bread knife, hollow out the top of the jalapeño cheddar loaf bread, saving the inside bread for dipping.
  • Fill the bread bowl with dip mixture and bake at 400 degrees for 20 minutes, or until top of dip begins to turn a golden brown.
  • Garnish with extra scallions and jalapeños, and serve with carrot sticks, celery, and additional bread cubes.

Interested in trying out this jalapeño bread and more La Brea Bakery’s bread products? La Brea Bakery’s Breaking Bread Tour is coming to Boston September 19-20, visit BreakingBreadTour.com for more info and to find our about the tour stops.

Please note: this post was sponsored by La Brea Bakery, but all opinions, images, ideas, and recipes are my own. 

Pop Fizz Peach. 

This hot, steamy, humid weekend called for a serious cool-down concoction. I’ve seen this idea of adding popsicles to cocktails on Pinterest before, and this felt like the perfect time to try it out. In a wine glass I muddled a few mint leaves and sliced peaches,  poured in some chilled vodka, and topped off the glass with half an IZZE sparkling peach. Then for the finishing touch, a peach popsicle dunked in to keep things cool! And the best part is that you get to snack on the popsicle while you enjoy your drink! Cheers! 
   Please Note: This post was sponsored by Izze; all images, ideas and content are my own. 

Jalapeño Watermelon Margaritas.

A trip to Texas this past spring turned me on to jalapeño margaritas, and a recent dinner at Besito put watermelon margaritas on my mind.  When Breville sent me one of their powerful blenders to try I thought this was the perfect time to combine the two! It’s got the tang of lime, the heat from the jalepeno-infused tequila, sweetness from a bit of agave, and the pureed watermelon gives you a majorly refreshing taste. I blended up a big batch, which was helpful since they were so tasty they disappeared fast. Now, the real question is, how have I lived this long without a blender in my life? Full recipe for your own summer-cocktail enjoyment below! 


Ingredients:

  • 1/3-1/2 Cups of Jalapeño-infused Tequila
  • 3 Cups small-cubed Watermelon
  • 4-5 Cups of Ice
  • 1/3 Cup of Lime Juice
  • 1 Tbsp of Agave

Recipe:

  • Infuse tequila the night before, slice one jalapeño and leave it a bottle of tequila overnight.
  • Combine all ingredients and blend for 60 seconds.
  • Pour into 4 glasses and garnish with slices of jalapeño, lime and watermelon!

Please note: Breville has provided me with a complimentary blender. All opinions, recipes, and images are my own. 

A Sparkling Spritzer.

Guys, let’s talk about wine spritzers — why does this drink get such a bad rap? I have to start this blog post with a shout out to my brother-in-law who inadvertently inspired this idea. Sometime last summer we asked him to whip us up a drink at a family party, and maybe-sort-of-jokingly he told us he was going to make us wine spritzer. We giggled when he actually made them and brought them over to us, but guess what? They were really delicious. They can be light, crisp, and fruity — which are some of the most basic tenants of a good summer cocktail option. Plus they have a great name! A spritzer just sounds refreshing, doesn’t it? I decided to take a stand and stick up for the poor little wine spritzer and make one of my own with mixed fruits and IZZE sparkling waters:

  • Step 1: Fill a stemless wineglass or tumbler with ice and mixed fruit of your choice.
  • Step 2: Fill the glass 1/2 to 2/3 full with a fruity, light white wine.
  • Step 3: Top with a flavored sparkling water (I love the Mandarin Lime IZZE flavor!)
  • Step 4: Clink! Times to cheers glasses with friends and enjoy a summer evening outside.

izze spritzer 2 izze spritzer 3 izze spritzer 4 izze spritzer 5 izze spritzer 6

Please Note: This post was sponsored by Izze; all images, ideas and content are my own. 

A Simple Summer Salad.

I love my apartment, and I love summer, but gosh is it hot in my home right now. Once the weather gets warm, our place heats up and just never seems to cool down again until summer is over (the perks of living on the top floor, right?).  The idea of turning on the oven can just about send me into a fit of tears, so we’ve been eating a lot of quick, simple summer salads for dinner around here. My new favorite combination is can barely count as a recipe, it’s  just a few quick ingredients tossed together: baby arugula, cubed cantaloupe, chopped up prosciutto, crumbled blue cheese, salt and pepper, and a drizzle of olive oil, good balsamic, and lemon juice. Need a few more summer salad ideas? I included a list of some of my favorites below: 

 

Spicy Chorizo Baked Fish.

I feel like I claim a lot on here that my recipes are pretty easy — which makes sense because while I love to cook, I’m not the most patient person (and hate following a complicated recipe step by step!). But this recipes? I mean you almost don’t even have to look at the instructions below. All you need it some fresh white fish, a few pieces of butter, and chopped up tomatoes, shallots, corn and chorizo — wrap it all up in parchment paper and pop it in the oven while you have a glass of wine and scroll through instagram for 20 minutes (you know that’s what I do when I’m waiting for dinner to cook — no shame here!), what’s better than that?






Ingredients

  • 1 lb Cod or haddock loin
  • 2 tbsp butter, 1 tbsp olive oil
  • 1-2 ears of corn
  • 1 cup of cherry tomatoes
  • 1 small chorizo link, chopped
  • 2-3 small shallots, chopped
  • Fresh lemon and chives for garnishing

Instructions 

  • Pre-heat oven to 350 degrees. 
  • Place cod loin, divided into 2-3 portions, in a pan lined with parchment paper. Salt and pepper cod, drizzle with olive oil, and disperse cubed butter over fish. 
  • Combine corn, tomatoes, shallots and chopped chorizo, spread out over fish. 
  • Pull parchment paper up over fish and fold edges to seal. Bake in oven for 20 minutes or until fish is cooked though.
  • Garnish with a squeeze of fresh lemon and chopped chives. Serve over rice. 

National Donut Day.

Guys! It’s National Donut Day! Why didn’t I take the day off of work to celebrate? Silly me! I’ll celebrate this momentous occasion by rounding up three of my favorite mini-donut recipes from blog posts of the past — hope you enjoy some of my favorite sweet treats today and celebrate too!

  • Apple Cider Donut Cupcakes. These are addictive, and what I would consider my favorite Fall donut recipe (that’s a thing, right?).
  • Donut S’mores Pops. I’m a genius for dunking chocolate mini donuts into melted marshmallows and crumbled graham crackers, right? I’m a MAD genius for then putting them on a popsicle stick and making them into donut-pops.
  • Mini-Donut Birthday Cake. I made this for my donut-loving girlfriend for her birthday (a fun story, I thought it would be a great idea to carry this cake on my lap in the car ride over to her house without a cake carrier, things almost ended in a major chocolate-covered disaster, but it was delicious nonetheless!)Processed with VSCOcam with f2 presetProcessed with VSCOcam with c1 preset

    mini-donut-cake-5 

Antipasti Pasta Salad.

I volunteered to make a pasta salad for a friend’s Memorial Day BBQ and decided to dig for inspiration to mix up my stand-by recipe. I found an old Martha Stewart antipasti pasta salad recipe and gave it my own spin with a few different ingredients. It wasn’t an exact science — I tossed radiatore pasta with balsamic vinegarette and lots of salt and pepper. Then I folded in a handful of chopped tomatoes, capers, provolone cubes, a jar of green olives, diced salami, finely minced red onions and lots of torn fresh basil leaves and chopped chives. It was a hit and will likely be the new ‘stand-by’ pasta salad for BBQs this summer!

Sparkling Blueberry Summer Cocktail. 

With Memorial Day Weekend upon us, it feels like the right time to mix up a summery new cocktail to celebrate. My friends at IZZE sent me some tasty sparkling blueberry juice to try and I used it as the inspiration for this simple seasonal drink. To make one for yourself, pour 2oz of vodka and fresh juice from half a lime in a glass over ice. Rub a few mint leaves between your hands to open up their flavors and add them to the glass. Top the rest of the drink off with half a bottle of IZZE Sparkling Blueberry and give the cocktail a stir to combine. A little extra mint and lime wedge (and of course some patriotic striped straws!) are all you need to garnish and finish your drink. Having friends over that are looking for a mocktail? Just replace the vodka with a little soda water instead!

Please Note: This post was sponsored by Izze; all images, ideas and content are my own.